By some, we mean two, because they saw fit to complain to the ASA. They claimed that Apple promos were misleading because they did not believe that an iPhone was good enough to take shots that could be compared to anything studio quality.
However, it turns out that it can.
At least, that’s what the ASA thinks because it has given Apple the OK to continue saying that the iPhone X is capable of taking images that are studio quality after Apple argued that the iPhone X takes portrait images at a 50mm focal length, the same as is used by most professional photographers. As there is apparently no defined term for “Studio quality portraits,” who are the two complainers to argue?
The ASA agreed.
“We acknowledged that the camera on the iPhone X featured a focal lens commonly found in studio photography and understood that the images shown in the ad were photographs taken with the phone. We considered that the lighting effects that could be used when capturing and after having captured an image allowed the user to mimic a photograph similar to those taken in a studio.”
“We recognised that there were many effects, techniques and tools used in studio photography which played a vital role in capturing high standard images, many of which were not available to someone solely using the iPhone X. However, we recognised the emphasis was placed on the significance of the lighting effects on achieving the quality of image the ad demonstrated, and we understood that those images shown were a true reflection of the capabilities of the iPhone X’s camera.”
Mian Ji Fan’s (面鸡饭) is without a doubt the most discreet, low-key hawker stall I’ve encountered. The stall’s name is pretty basic — it literally translates to ‘Noodles Chicken Rice’. Unlike its neighbours, it’s rather inconspicuous. Not only does its signboard not light up, it doesn’t even have a menu!
But Mian Ji Fan’s location, Guan Hock Tiong Eating House, might sound familiar. It is also home to the highly-raved about Xiao Di Fried Prawn Mee! When our team went there for our Hokkien mee fix, we noticed a long queue forming in front of the nondescript Mian Ji Fan. Chef-owner, Mr Seah, who is 49 this year, told me that the stall has been around for about 20 years. His chicken rice is clearly very popular — his chicken rice is always sold out before closing time! Curious to see what the hype was about, we decided to try the chicken rice for ourselves.
Mian Ji Fan’s lack of a menu also means that there’s a lack of proper pricing. Mr Seah says that his chicken rice starts from $ 2.50. However, he’s flexible when it comes to larger portions. Just tell him how much you want to spend and he’ll portion accordingly.
We decided to order half a chicken ($ 12), along with some additional pieces of chicken gizzard (鸡珍), to share. I dived straight into the mouth-watering plate of steamed chicken. This is the highlight of Mian Ji Fan’s chicken rice. Honestly, I’ve always had a irrevocable distaste for chicken breast. It’s usually dry, and tough. I’m happy to report that the chicken here has changed my view of chicken breast forever. The slices of chicken breast were surprisingly tender and juicy! The chicken gizzard was also delicious. Springy and meaty, these delectable morsels are a must-order!
Now, I’m no chicken rice aficionado, but to me, a defining feature of a good chicken rice is the rice! In my opinion, a good plate of rice can be eaten on its own. Personally, Mian Ji Fan’s rice was a bit of a letdown for me. The rice wasn’t flavourful, oily, or fragrant enough. My colleague did appreciate this healthier-tasting version though! Even though the rice was lacking in aroma, it had a satisfying bite that complemented the tender and moist pieces of chicken. Thankfully, the chilli sauce saved the day. The chilli sauce added an acidic tang that helped to elevate the flavours of the dish. Along with a light spicy kick, the sauce also tasted strongly of garlic. Its intense flavours were balanced out by the sweet and full-bodied dark soy sauce.
I really appreciate Mr Seah’s ‘no-frills’ approach. Who needs a bright, eye-catching storefront when customers flock to your stall for your food anyway!
Opening Hours: Tuesday to Friday: 10am to 2pm, Saturday & Sunday: 8am to 2pm, closed on Mondays.
MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.
Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Mian Ji Fan. We will verify and update from our side. Thanks in advance!
Apple is continuing its work to make sure everyone’s data is safe and secure and as part of that, the company has started to notify customers of a new security update to payments across iTunes and the App Store, which will impact older versions of iOS, macOS, and tvOS.
The change itself will come into force on Saturday, June 30th.
According to Apple, once that change has taken place, anyone using older versions of iOS, macOS or tvOS will not be able to change payment methods for iTunes or the App Store without updating to a newer version of the software. Specifically, the software Apple is concerned about is:
iOS 4.3.5 or earlier (released in 2011)
macOS 10.8.5 or earlier (OS X Mountain Lion)
Apple TV Software 4.4.4 or earlier (on both the second and third generation Apple TVs.)
If you’re using anything newer than this, then you will not need to worry, but Apple says everyone who is impacted will need to update to newer versions of each operating system in order to change their payment methods at some point in the future.
If you’re using an impacted device, then you will likely have already been emailed a warning, although there is still likely to be the odd device slip through the net.
On June 30, 2018, Apple will implement changes to continue to ensure your financial data is protected when you make purchases on the iTunes Store or App Store.
This, of course, is all well and good if your device can support newer versions of the software that will start facing issues come Saturday, but looking down that list, we’re fairly sure most people reading this are going to be A-OK when judgement day comes around.
Have you ever tasted a siew mai or har gow that is so good that it just blows all the others out of the steaming basket?
In my experience, there is good siew mai and there is bad siew mai. There is good and very good siew mai, but I have never, ever had one that is super duper, sun-stoppingly good. If you know of a place that sells this type of dim sum, please let me know!
I had a bad dim sum experience recently which prompted me to re-visit my survey of dim sum places in Singapore. That got me thinking about how to standardize the review process.
To make sure that the reviews are a little more objective, I think that every each review should focus on five basic dim sum items, viz, har gow, siew mai, char siew bao, cheong fun and pan fried carrot cake. If the standard of the dim sum is “good” then we proceed to highlight some of the signature items that differentiate one restaurant from the other. If it is bad, then I would have wasted some calories and you won’t ever hear about it.
Dim Sum Haus passed admirably on the basic five. Their har gow was nice and plump, the skin resilient and the prawn filling was flavourful and had a good bouncy texture. 4.25/5Siew mai was also good and the pork filling was fragrant without any off-flavour. 4/25/5Char siew bao skin was nice and fluffy and the filling was tasty though it lacked the charcoal flavour. 4/5 Pan fried carrot had a nice crust and the texture was tender on the inside and they were quite generous with the lup cheong. 4/5
They make their chee cheong fun to order so the texture is very good overall. Their sauce was a little on the sweet side, but it was still quite tasty. I usually order zha leong (crispy cruller) as I like the contrast between the crispy dough and silky smooth cheong fun. Although they didn’t have zha leong, their crispy rice roll with shrimp cheong fun more than made up for it and the prawns added another interesting layer of texture and flavour. 4.25/5
The highlight of the whole meal was, undoubtedly, their liu sar bao. This oozy confectionery has always been instagram worthy but they brought it up another level by adding a crunchy cookie dough on top! So it’s like the offspring of papa polo bao and mama liu sar bao! They still insist on using real salted egg yolks for the filling, so its not just eye candy but has a good depth of flavour! 4.5/5
I was quite ambivalent about the charcoal dumpling. The black colour skin, made from charcoal, doesn’t add anything to the flavour though the tobiko that is added as the topping does give it a nice popping crunch. However, the tobiko added to the filling is a bit of a waste. It does give it a more seafoody flavour but the texture (which is what tobiko is all about) is lost when it is steamed. 4/5
I am a firm believer that Xiao Long Bao has to be made on the spot and steamed on the spot. I have never tasted one that is good when it has been pre-made. Somehow the dry air of the fridge affects the skin, making it all wrinkly. The Xiao Long Bao here is ok. The skin doesn’t break when you pick it up and it is soupy enough. Good for the kids if they are hankering for it, but I wouldn’t recommend it for Xiao Long Bao aficionados. 3.5/5
Their mushroom buns are pretty to look at but the chicken and mushroom filling is nothing to rave about. Better off ordering another plate of liu sar bao! 3.5/5
This is one of the few dim sum places I know of which is family run. The owners are a young couple, both accountants, who left their jobs to pursue their passion. When I first visited them last year when they had just opened but felt they needed some time to find their footing. I am glad that the young couple have been persistent and the food has improved. Most of their dim sum is priced below $ 5 and the quality is very good. The air-conditioned environment is family friendly and casual, although it does lacks the buzz of a large dim sum restaurant.
If you’re an iPhone or iPad owner who inputs a lot of text using the on-screen keyboard then you will hopefully already be very familiar with Trackpad mode, because it’s pretty awesome indeed.
In its current state as of iOS 11, iPad owners can activate Trackpad mode by pressing on the keyboard with two fingers while iPhone owners are limited to a 3D Touch gesture.
This obviously has the knock-on effect of meaning that iPhones that do not have 3D Touch capabilities cannot use Trackpad mode, but thankfully as of iOS 12 it looks like this is going to change.
As users of the recently released iOS 12 public beta or developer beta 2 have spotted, pressing and holding on the iPhone’s keyboard will kick it into Trackpad mode as if they had used a 3D Touch gesture.
This works on all iPhones however, meaning anyone can get that Trackpad mode goodness no matter which iPhone they own. Once the keyboard changes into Trackpad mode, users can move their fingers around the area where keys would normally be in order to move an on-screen cursor through a field of text. It’s quite magical, and super useful if you find yourself having to move through chunks of text often.
However, it’s not all good news. Users of 3D Touch-enabled devices can press on their screens a little harder to allow the selection of text but unfortunately that feature does not yet appear to have received a non-3D Touch equivalent gesture in iOS 12.
This may of course change in future beta releases so we have our fingers crossed there. Those with 3D Touch iPhones may also prefer the tap and hold method too, so hopefully the option will be there moving forward.
Un-Yang-Kor-Dai, the biggest community restaurant in Khao Yai, Thailand has opened their first outpost here at South Bridge Road. Un-Yang-Kor-Dai, which means “anything goes”, specialises in Northeastern Thai or Isaan cuisine. Driven by a mission to give back to the local community, the founder pioneered this concept so that individuals from various backgrounds can have a platform to showcase their love for the culinary arts. No MSG is added to the food here.
Because of the poverty of the region, Isan food focuses mostly on glutinous rice, instead of non-sticky long-grain rice. Since the region is situated inland, they don’t have much seafood although at Un-Yang-Kor-Dai, they added some seafood to suit Singaporeans’ preferences. Isaan food—most famous for their som tam (green papaya salad) and kai yang (grilled chicken)—is known for its extreme heat and sourness, but here, we thought the food is quite balanced.
For instance, the crispy Spicy minced pork sticks ($ 10.90) packs a punch. The first bite is a delight, one of the most flavourful meat rolls I’ve ever eaten. You get a taste of the pungent spices first and then the spiciness creeps up on you.
A common staple in Isaan culture, glutinous brown rice ($ 2), is served in a katip, a handcrafted Thai basket made from bamboo and palm. They serve white rice in Thailand but in Singapore, they use a mix of brown and white for our healthy lifestyle. Traditionally, one is to roll the glutinous rice into a ball and dip the rice in sauce. This is supposed to neutralize the fiery heat coming from the spicy dishes. It is a little hard and perhaps it is better if we stick to normal rice.
The wildly popular som tam has its roots in Isaan cusine. Prepared fresh in the restaurant, the Thai papaya salad with fresh prawns ($ 13.50) is refreshing and tangy. The green papaya goes well with the crunchy peanuts and slightly tart cherry tomatoes. The prawns are firm and big. Chilli padi nestles in the salad are sneaky and may start a wildfire in your tongue.
The rich and bold broth makes the tom yum fresh prawns with coconut milk ($ 18.90) very inviting on a cold rainy day. There isn’t much variety in ingredients but what makes this Tom yum stand out is the use of fresh produce such as oyster mushrooms, tomatoes and succulent prawns. Sour with a tinge of sweetness, it is different from other tom yum in that it is more milky.
The star of the meal, the PenLaos Signature Grilled Chicken ($ 21 for whole chicken, $ 12 for half chicken), is the first thing they sold when they operated as a 3m by 3m takeaway food kiosk at Khao Yai. The spring chicken is tender and very tasty; the meat is well-marinated with a mix of white peppercorn and fresh coriander. Peppercorn may irritate the throat or be overly spicy but here the peppercorn doesn’t do that; instead it adds to the fragrance and gives a nice grainy texture but it doesn’t overpower the chicken.
With the use of a homemade blend to marinate the pork, the grilled pork neck ($ 12.90) has a good fat to meat ratio that makes it tender without being jerlat. Dipping it into the moreish Isaan spicy dipping sauce (a mix of tamarind sauce, cilantro and chili powder) elevates the dish. I would prefer if the meat is more charred and smoky.
On its own, the deep-fried whole seabass (500g) with premium fish sauce and mango salad ($ 28) tastes plain. However, it is taken together with the mango salad whose sweet, salty and umami notes enhance the dish. It is also value-for-money.
The stir-fried lobster with salted egg sauce ($ 78) is created for a Singapore audience, and when you cater to other people’s needs, instead of being yourself, it always fails. It is underwhelming and tastes more like non-spicy chili crab sauce than salted egg; we could hardly taste the salted egg. Perhaps if the lobster tastes like it is marketed as “dangerously addictive”, it might justify the hefty price tag.
For desserts, the sweet sticky rice with mango ($ 9)has a sweet (not tart) mango with a good firm texture and a pillowy soft rice. Toasted mung beans, as done in the traditional way, sprinkled on the warm sticky rice gives it a nice texture. The Thai milk tea pudding ($ 5.50) is wobbly like the water in a cup in Jurassic Park and has a deep and strong Thai milk tea flavour.
If you are within the vicinity, I recommend coming down to Un-Yang-Kor-Dai for an authentic and reasonably priced Thai food. Furthermore, there is also a feel good factor about dining here as you’re contributing (indirectly) to the community back in Khao Yai. Win-win situation for both the stomach and heart.
Being able to access your Android Messages anywhere is the kind of thing that can make a big difference to how people communicate, and with Android Messages for Web launching last week that’s a great step in the right direction.
You just cannot beat a native app though, that much we can all agree on, and now here is such a thing available for Windows, Mac and Linux.
Unfortunately the new app is not an official offering from Google, but it is available via GitHub thanks to developer Chris Knepper.
What makes the app so impressive is that it doesn’t feel like a port of any kind and everything behaves as you might expect given the platform it is running on at the time. All of the features you might expect are also there, too. Native notifications are great and work just as they should although there is unfortunately one caveat; users will need to keep the Android Messages client app open at all times if they want to continue receiving notifications of new incoming messages.
The good news is that if users tick the “remember this computer” when signing into their account, then they will not have to re-authenticate each and every time they want to get into their messages.
While it is true that these are still early days for the new Android Messages app, it is at the very least an encouraging start. It’s unknown whether an official app is in the works but even if it is, it’s highly doubtful that it will be available for all desktop platforms. For now we suggest giving this a try, it certainly works well enough to be used full time and will surely only improve with time.
For further details and OS specific downloads, head over the developer’s GitHub page here.
RVLT at Carpenter Road began in September 2016 as a pop-up at Killiney Road called Wine RVLT. It is opened by Ian Lim, Alvin Gho, and Manel Valero with the intention to serve wine with a “non-stuffy attitude” as stated on their site. At their (hopefully long-term) permanent restaurant now, natural wines are poured into normal glasses, not proper wine glasses with stems (sacrilege, right?). There is no wine menu, and you head over to the shelf of wines to pick a bottle or you can order a tasting flight ($ 40 each), which consisted of 4 glasses of different wine the night we visited. Not sure if this rebellion against the rigid structure of the wine world is a good or bad thing yet; I shall withhold judgement although the night was plenty fun.
But even as the trio rebel against tradition, they have accumulated an impressive resume between them. Gho has won several sommelier awards, and I heard from some foodies–although I couldn’t find any information online–that he won the best sommelier in the world. Valero, formerly from Foodbar Dada and Moosehead, helms the kitchen and continues the tapas/small plates formula. The menu changes regularly depending on the availability of freshest ingredients.
The beef bone consumme ($ 18), with kale and poached egg floating in it, is surprisingly sweet. Kale, the most disgusting vegetable ever, is sweetened and softened with the broth, and provides some texture to the soup.
The house-cured duck prosciutto ($ 16) is plated prettily and while most people around the table praised it, I found it too salty. We had the same dish at Salted and Hung half a year ago (also house-cured), and S&H’s version is more balanced, with a firmer bite.
Covered in salt, vinegar, and leek ash, the spring onion tempura ($ 14) is addictive and would go very well with beer, but Mr Fitness notes that at the end of the day, it is just spring onion and paying $ 14 seems extravagant.
The shiitake salad ($ 16) is Japanese-inspired with its wafu dressing (a type of vinaigrette). It comes with melon, apple, kaki persimmon, and mizuna (like arugula but sweeter). It is a smart and innovative combination that works well and allowing you to forget that this is a vegetarian dish.
Burrata, anchovies, salted almond ($ 24) – Have you ever had a bad burrata?
The only thing I didn’t like that night was the uni pasta ($ 38) that comes with fresh tagliatelle and harissa. The uni tastes slightly fishy and Japanese-Middle Eastern combination doesn’t quite work. Uni itself is already a light and premium ingredient, and should be allowed to stand on its own without adding harissa to it.
Fermented potato focaccia ($ 8) to mop up the burrata and the cured sardines
Cured sardines, tomato confit, piparras ($ 18)
On the whole, the food is not bad… but many dishes are prepped beforehand and not cooked a la minute; a la minute is something I expect from a good restaurant. Furthermore, with the restriction of pairing food with natural wines–that is, any food must be able to complement any wine due to the restaurant’s “non-stuffy attitude” towards wine–Valero has scaled down much flavours from his previous endeavours; the food has taken a backseat to wines, and thus it has lost the boldness and originality found in his previous restaurants. The food is still good, just that it is not as memorable as Foodbar Dada and Moosehead where he worked before RVLT. You win some, you lose some. We paid $ 274 for four persons.
Facebook-owned Instagram has started introducing the slew of new features originally announced at this year’s F8 developer conference. Some Instagram users are still getting used to IGTV but will now also have video chatting, custom AR filters, and a semi-redesign to contend with.
It’s been an interesting few weeks for Instagram. While a lot of negative attention has been poured onto Facebook, the Facebook-owned photo and video-sharing network has managed to stand by itself and slide out new features and capture the headlines.
In addition to introducing an Instagram TV feature, the company has only recently captured the interest of financial circles by commanding headlines suggesting that the network is worth upwards of $ 100 billion. That makes Facebook’s $ 1 billion acquisition seem like an absolute steal. The slew of new features which are now rolling out can only assist with that eye-watering valuation.
The new video chatting functionality can be invoked via the Instagram Direct section of the app and can involve a one-to-one conversation or a small group session with up to 4 people present.
The functionality will also only work with people that you have an existing Direct thread with, meaning that you won’t be able to start communication with a video call.
Instagram has also taken a step back and redesigned the Explore tab in order to arrange content in categories. Theoretically, this should make content easier to find that is going to resonate with each other, should as being able to instantly view content in an “Animals” category for those who simply want to use Instagram for cute puppies and mischievous cat videos.
Under normal circumstances, that would classify as a fairly solid update. However, there is more. The new custom AR filters can be used within Stories, pouring further fuel on the fact that Apple seriously wants to dent Snapchat’s business with its Stories functionality across all of its apps.
These filters will be designed by celebrities and social influencers, such as Ariana Grande, BuzzFeed, and the NBA. Over time, additional filters will be offered. There is also a very slick option to immediately use a particular AR filter if you are watching someone else’s Story and happen to like a filter which is being used.
All-in-all, a seriously impressive update for the $ 100 billion Instagram platform.
The ride to Taipei wasn’t too pleasant, when we hired a cab from Taipei HSR station to the nearby hotel, the taxi driver obviously infuriated by the short distance (less than 10 mins ride) that may not able to justify his time and effort waited at the HSR station, we were asked to alight at the opposite of the road with 4 big luggage and to cross the busy street ! ‘我不想载你们’ literally meant ‘I don’t feel like picking up you folks’ was commented just before reaching the hotel, we were completely dismayed with his ill remark which is a big disparity in attitude when compared to the friendly Taxi drivers we have experienced in Taichung city.
Hope it was just an exceptional case and will not represent the majority of the Taipei taxi drivers.
Our first plan in Taipei is to visit Yang Ming Shan 阳明山 but was disrupted by the bad weather and we had to change plan and decided to head to Keelung directly instead.
Keelung 基隆is a major port city situated in the northern part of Taiwan. Nicknamed the Rainy Port for its frequent rain and truth enough of living up to its name – it was drizzling when we reached the port.
The Yehliu Geopark is the key landscape here characterised by its honeycomb and mushroom rocks eroded by the sea, we had visited the park several times in the past and decided to give it a miss this round, however, we will never missed the dried grilled cuttlefish that selling at the stalls just outside the park, the shredded grilled or bbq cuttlefish is always our top favourite here for taking away, fresh and full of flavour with excellent texture, a big thumb up!
Keelung 基隆is a fishery port and fresh seafood is abundant here, naturally, seafood stalls and restaurants are everywhere and you can be spoiled with the choices, In the end, we took the recommendation from our driver and opted for the Jin Fen Cui Seafood Restaurant – 金翡翠活海鮮.
Large assortments of live seafood are on display in the tanks, you make the choice and the service crew will weigh the catch and check with you if the price is acceptable before delivering to the kitchen, price may not be cheap here but we decided to give it a try hoping the quality and freshness can justify for the price commanded.
We tried the local favourite crab, it was fresh and sweet but not too meaty, may be not the right season to eat this crab.
Not the ordinary cuttlefish but a premium version (can’t remember the name) strongly recommended by the service crew to try. The cuttlefish was wrapped in the plastic bag in a tube form and frozen.
We have to acknowledged the deep fried cuttlefish was far superior in the texture and taste compared to the ordinary version. Definitely worth the try in your next visit here.
Fresh and sweet prawns but small in size.
Mussel with ginger and spring onion
Mussel is the most common shellfish food available in many of the local eateries; the freshness and free of grit mussel was delicious, love the taste from the light soy sauce and flavour from ginger as well as spring onion.
Fried local vegetable
We picked the local vegetable fried lotus stems炒水蓮 and love the crunchiness and sweetness.
Can’t go wrong with all the seafood here, the fish was steamed to perfection with good texture and flavour.
金翡翠活海鮮 price may not be cheap but you can expect the quality and freshness. However, there is no shortage of good food here with so many eateries around this area, do walk around as well as the reviews available from the internet to make your choice.
T: +886 02-24921291 / 02-24922579
A: 新北市萬里區龜吼村漁澳路16之3號Taipei, Yuao Road, Wanli District, New Taipei City, Taiwan 207.
H: 10am to 9pm daily
Hao Ji Dan ZaiNoodles (好記担仔麺)
One of the popular restaurants in Taipei that is famous for the local Taiwan dishes, this is a shop patronised by many of the celebrities and we decided to give it a shot.
Signature Dan zai mien
Similar to our prawn noodle but taste was mild, topped with a prawn, a slice of pork and some braised minced meat, it is the signature dish here but honestly we couldn’t fully appreciate the beauty of this dish, it somehow missing the wow factor.
Fresh, crunchy, juicy and sweet are something that we like this dish.
Braised pork rice
The braised pork was fragrant and paired perfectly with the short-grained and starchy rice.
We strongly recommend the local tofu which is much refined and tasty.
Oyster in light soy sauce
It is always our favourite for it plump, juicy and freshness, one of the seafood that should not be missed when you visiting Taiwan.
Food are reasonably acceptable from the flavour and taste at Hao Ji Dan Zai noodle, however, it is not something that will make your eyeballs rolling.
T: +886 (02)2521-5999
H：11:30 am – 2:00am
We ended the long day with a fully stretched stomach and decided to call it a day, two more days to go for the tight itinerary to explore the city and…..more food.